The Springerle cookie has its home in southwestern Germany, in the region of Baden-Württemberg. Likewise dating to the middle ages, some recipes called for ground antlers instead of baking powder or baking soda. The ground antlers were an early leavening agent, used before refined powder and soda were available. Springerle are known for their designs: carved wooden blocks are used to press the cookies, which are then left to sit for a day or more before they are baked. Their anise flavor is distinctive. They are also known as Anisbrötli; the linguistic structure of this name indicates an extremely southern origin for the word, possible near or in Switzerland. Springerle are very light in color, white or ivory, having no brown sugar, molasses, or dark spices.
Pfeffernüsse also have a variety of names. Although some variants have a darker color from molasses or brown sugar, most versions of the recipe come out white. A very stiff dough, with lots of flour and little liquid, is left in a cool place overnight. Not as sweat as Lebkuchen, but mildly spicy, it is an ideal cookie for dipping into hot coffee. It is usually lightly dusted with confectioner's powdered sugar.
